Boiling and Simmering
Boiling and simmering are two of the most basic cooking techniques. They both use hot liquid to transfer heat to foods and cook them through. The difference between the two methods is the temperature at which they occur. Boiling occurs at a higher temperature and is used to cook sturdy foods such as pasta that can be knocked around in vigorously boiling water. Simmering is used more frequently than boiling and is used to cook more delicate foods such as potatoes and rice. Because these methods do not brown food or concentrate flavors by allowing foods to shed moisture, boiled or simmered foods often derive flavor from sauces or are used as accompaniments to support other dishes. In this lesson, you’ll learn how to boil pasta, blanch vegetables, and cook grains and beans.